Portuguese rice pudding or Arroz doce

It’s starting to get cold outside, winter is almost upon us, I look outside my window and the sky is smokey slate grey, I just want to curl up with a good book. But wait, something is missing….my comforting signature dish, Portuguese rice pudding  arroz doce !!!… I just can’t get enough !!!…to the kitchen I go.
I really enjoy this dish while listening to soft music, a crackling fireplace, relishing the moment.

The ingredients:

3 1/2 cups  of 1  or 2 % Milk
 1  1/4 cup of Aborio (any European named brand) rice
1 cup sugar
1 Lemon skin slice
1 egg yolk (optional)
1/2 cup water and more if necessary.

Yields about 4 to 6 servings

Cooking time will take about 1 1/2 hours – slooooooow cooking.

1) Gather your ingredients, you need to measure about 1 1/4 cups of rice. Wash it in the sieve. then put it into your medium-sized no stick pot.
2) Measure about 1/2 cup of water, add about 1 1/2 cups of milk, add your sugar. Put the heat on at low heat for about 30 minutes, in a covered pot. (Stir intermittently about 10 to 15 min. into the cooking process)
3)As it starts bubbling and thickening, it’s time to add more milk, add about 1/2 cup of milk and stir it slowly. This is a good time to add the lemon slice since this will allow the citrus flavours to slowly fuse with the rice grains and milk. Try to stir the pudding with your wooden spoon every 10 min. to 15 min.  or so ( You really need to spot check this one, so that it doesn’t burn at the bottom.)
4)The last 1/2 hour continue the same stirring action intermittently, and add some more milk, the last 1/2 cup of milk. If you are running low on milk you can substitute with water if you wish. Continue the stirring action, until the consistency it really thick and creamy, have a quick taste test with a spoon, to make sure the rice grains have cooked right through. Total cooking time will take you to about 1 1/2 hours anyway.
5)Once you’re satisfied with the taste of the rice, take it off the heating element to a cool element. Also remember to take out the lemon slice. It’s done it’s job.
6)At this point, this is where the egg does it role. Separate your egg, and only add the yoke to the rice pudding, save the whites from the egg for another recipe. Stir the yoke through and you’ll have a nice off-white golden tone. The pudding will be a nice creamy thick risotto type texture.
6)Pour your rice pudding with the wooden spoon into your oval semi-deep serving dish.
7)Sprinkle your cinnamon sparingly or if you want to get fancy create a design.

Some like it hot and some like it cold. I like it both ways,

And Enjoy